Guacamole is one of my favorite dips. I know a lot of people stay away from it because of the high fat content in avocados. But the fat is mostly heart-healthy mono-saturated fat, it is cholesterol free as well. So do you wonder why I am making a lower fat version of the guacamole goodness? Because of a certain someone who has been pestering me for the past couple of weeks asking – WHERE IS MY SOY ENTRY? So far she has been only sending threatening e-mails, but I have a feeling that it won’t be long before this one shows up on my doorsteps with a gun. So I thought I better make something with soy fast… This in fact is the first time I am buying tofu, the things you do in the name of fear friendship…

I saw this recipe on TV a long time ago, forgot who the chef was or even which show it was. But I remember that he substituted half the quantity of avocado with equal amount of tofu to keep it low fat, and had sworn that it doesn’t make any difference to the taste, and no one will even doubt that there is tofu in it! So I thought, wow, that sounds like the perfect recipe for me! Yesterday I went to the store to buy some tofu and they had soft tofu, silk tofu, firm tofu, extra firm tofu and what not! I had no clue which one to buy, but I assumed that it could be soft tofu, since that sounded like close in texture to avocado. But after coming home, every single recipe I could find for tofu guacamole had used firm tofu. I still made mine with the soft tofu, and it tasted and looked fine! I have no idea what the difference is! If any tofu experts out there knows why firm tofu will work better, let me know!

These are approximate measurements. If you have a guacamole recipe that you normally follow, just substitute half the avocado with equal amount of tofu.

Ingredients

1 medium sized ripe avocado

3 tbsp soft tofu

1 tbsp finely chopped green onions

1 tbsp finely chopped shallots

1 finely chopped garlic

1 tsp finely chopped green chilies

2 tbsp finely chopped tomato

salt to taste

3 tbsp fresh lime juice

Method

Cut the avocado in half and remove the seed, and scoop the flesh out with a spoon. Mash the avocado with hand or a wooden spoon.

Add the tofu to the bowl and mash well, mix well till the tofu is completely broken up and mixed with the avocado.

Add the rest of the ingredients and mix well to combine.

If you prefer a smoother texture, process this mixture in a food processor.

Delicious guacamole is ready.

It really tasted like regular guacamole, I couldn’t taste the tofu in it.

We had ours with some nice breakfast burritos, so that this will qualify for WBB – Weekend Breakfast Blogging started by my dear friend Nandita of Saffron Trail, this month hosted by another dear friend Rajitha of Hunger Pangs, who picked my favorite ingredient in the world Soy. I know she won’t believe that I actually added tofu in this, so here is my packet of tofu with the block cut off. I still have 3/4th of the packet remaining, I have no idea what to do with the rest! Any suggestions, let me know!

That looks very good, Sig. I have tried guacamole in sandwiches earlier, but remember being pretty unimpressed. I should try it your way now.
As for suggestions on what to do with the remaining tofu, I say make my fruity tofu smoothie. You will not taste the tofu at all and it takes just 2 min!
Or else make a tofu scramble. That’s good too.

yep, anything where I can’t taste the tofu is a good option… but with tofu I need to make a spicy dish I guess…

Doll,
I have been reading those ‘gentle threats’ on the comments since a while and what a super entry…low fat or whatever, i can use your idea because avocados sometimes cost more than a bomb here and tofu is relatively cheap –
Hugs
So our friendship is PUBLIC now huh!!!
Cheers to that Beer):

yeah, yet another reason to use tofu in guacamole, I can imagine how costly it will be in India, the supply and demand theory … and yeah, the cat is out of the bag now

And i must share with the restaurant reviewer goddess that the best guacamole we’ve had was in huge stone pots at this hep restaurant in NYC called Dos Kaminos- it’s a place you’ll love, or have you been there already?

Sig,
With the remaining block, you can make grilled tofu. Cut it into cubes and marinate with your favorite marinade and grill it. I’ve only done that with firm tofu though. But I’m guessing it would work fine with soft tofu as well. Or you can make scrambled tofu – crumble tofu and fry till the texture resembles scrambled eggs (you can add onions, peppers, other veggies if you wish). Adding turmeric will make it look just like eggs.

Happy B’day in advance :party: .

Mamatha

The soft tofu is really soft, it crumbles if I even press it hard, so I don’t think I could skew it! I like the scrambled tofu idea Thanks for the wishes Mamatha!

Sig, I make tofu scramble for weekend breakfast/brunch almost weekly. I buy soft tofu (has more water content) to use for shakes, scrambles and so on and the firmer tofu in dishes where I want the pieces to not fall apart (stir fry or currys or roasts etc.). Tofu scramble would follow an egg burjee or paneer burjee recipe- saute finely chopped /diced small onions, ginger, chillies, tomatoes in some olive oil and ghee, add turmeric, cumin,garam masala, coriander powder to your taste, saute until its fragrant, add the soft tofu (I dice this up finely in the pack itself) and add some grated coconut, add salt and black pepper (coarsely ground) to taste, saute for another 5 -8 minutes to allow the tofu to absorb the flavors and the liquid to evaporate properly. serve with warm pita, toast, meditteranean flat bread etc.

Thanks Rita! The scramble is a wonderful idea… I made it this way, sans coconut, and it was delicious! Thanks for the detailed recipe…

Sig, that dip looks delightful, I am still not sold on Tofu though. I have bites from some Chinese friends’ lunch boxes and their Tofu tastes fine but.. Oh that reminds me, a friend makes chutney with Tofu infact a coconut chutney substituting Tofu for coconut and lot of people did not know the difference till she let it out

I don’t think anyone could dislike Tofu more than me, but I swear this one was not bad, so I say go for it… Now tofu chutney…. that sounds interesting, but I am not sure how the texture would be!!

I love guacamole, and as you wrote avocado is having good fat. This looks delicious.
But I want to have the old sig back who makes all the fatty dishes because I am trying to loose the 3 kg i put on in the last two months and when ever i come here you are making all these low fat dishes. Which makes me guilty thinking Why am I not also making these delicious looking low fat food

hehe I am not off fatty foods completely I am just cutting down a bit…. and I have way more than 3kg to loose, so don’t worry

i love the dish you used! I didn’t realize you did not like tofu till now. Wow.. i wonder if our friendship can survive!!

So another idea since you keralites love coconut milk is to blend your coconut milk plus soft tofu together to get a milky sauce for any of your avial/curry type dishes using coconut milk. My mom started using pureed tofu in her s.kanara avial after my dad had some heart problems and it worked like a charm. We could not taste the tofu in those dishes. You have now given me the idea to blog about this!!!

lucky you didn’t find out before we were friends… now it is too late, huh? … I like this idea of blending tofu for coconut milk based curries, I can see how that will work… thanks Archana, I will definitely try that…

hi Sig…i’m a regular to your blog but never got to leave behind a comment….hmm…this is just to say a Hi Flower): …and let you know that u’ve gotta great blog with cool pics Yes): …even though 90% seem to be hard core nonveg items!! Like the restaurant reviews too…and this recipe is cool…but the idea of tofu is what keeps me away from this inspite of ur promises !!!

Thanks Anu! tofu, yeah I know what you mean, believe me… I have resisted tofu for the past few years…. finally gave in…

always glad to make ur dislikes to like?? see..now u got tofu added to that column on the side..how cook is that ..and no twising arm girl..what are those lies …just a loving push to make something tofulishious..keeping healthy eating in mind

LOL..I too have remaining block of tofu,in the freezer,after making tofu sandwiches acc to Suganyas awesome recipe!
I have decided to make tofu scramble here for tommorrow and let me see if I can enter her event of healthy breakfast